• STEP 1

    Heat a griddle pan. Rub the chicken with the oil, season with salt and pepper, then griddle for 7 mins each side or until cooked through. Set aside to rest.

  • STEP 2

    Meanwhile, separate the lettuce leaves. Mix the crème fraîche, parmesan, lemon juice and capers with 1 tbsp cold water, then season to taste.

  • STEP 3

    3 Toast the bread and rub with the cut side of the garlic, then crush the garlic and add to the dressing. Slice the warm chicken breasts on the diagonal, then top the toast with lettuce leaves, sliced chicken breast and a drizzle of the Caesar dressing. Finish with a few shavings of parmesan.


To make this even quicker, use Caesar dressing from a bottle and finish it off with a little shaved parmesan.


Cook 4 chicken breasts as above. Tear the leaves from 4 Little Gems and double the dressing. Toast 4 slices bread, rub with garlic, then cut into croûtons. Add a few anchovies, if you like, then toss everything together and serve.

Recipe from Good Food magazine, September 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating